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Category: Vegetables (Page 26 of 39)

Crock Pot Chick Cacciatore Recipe

Ingredients:
3 lbs skinless chicken thighs
1 cup chopped onion
1 medium green bell pepper, chopped
8 oz brown crimini or portobello mushrooms, roughly chopped
4 cloves garlic
1 teaspoon olive oil
2/3 cup dry white wine
1 tablespoon Italian seasoning mixture, or 1 teaspoon each oregano, basil, and thyme
Salt and pepper
1/3 cup tomato paste
1 inch of Parmesan cheese rind

Instructions:

Season chicken with salt and pepper. Put in crock pot set to high, and cover. You can also brown the chicken before or after removing the skin, and then pour off most of the fat before cooking the vegetables.

Cook the onion and green pepper in a large skillet with a small amount of oil on high heat. After 2 to 3 minutes, add the mushrooms. Two minutes later, add the garlic. Cook for another minute.

Add the wine, herbs, and more salt and pepper. Boil for 5 to 10 minutes, until liquid is almost completely boiled away. Taste and adjust seasonings, if necessary. If it tastes harsh or acidic, add just a touch of Stevia sweetener.

Add the tomato paste and Parmesan cheese rind, and stir to combine.

Spoon ingredients onto the top of the chicken, and cook for 3 hours on high or 6 to 8 hours on low. About half an hour before you are ready to eat, check and adjust seasonings one more time.


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Chicken Breast and Goat Cheese Recipe

Ingredients:
4 boneless, skinless chicken breast
1/2 teaspoon salt
1/4 teaspoon pepper
6 oz fresh goat cheese
4 fresh basil leaves
4 fresh sage leaves
8 (8 to 12) grape leaves in brine
1 garlic clove
1 spring rosemary

Bell Pepper Sauce:
Bell pepper
1/4 small onion
1 small saucepan
3 tablespoons olive oil
1 teaspoon salt
1/8 teaspoon pepper

Instructions:

Sprinkle chicken breast with salt and pepper. Divide cheese into 4 portions and spread on top of each piece of chicken. Place 1 basil leaf and 1 sage leaf on each; wrap chicken with 2 or 3 grape leaves.

In large saucepan with steaming rack, place about 1 inch of water; add garlic and rosemary and bring to a boil.

Arrange chicken on steaming rack, cover and cook on high heat for about 20 minutes, making sure that the water doesn’t completely evaporate.

Put bell peppers and onion through a juicer. In small saucepan, place pepper-onion juice, olive oil, salt and pepper; bring just to a boil.

Place chicken on serving plate and pour sauce around it.


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Marinated Chicken with Wild Mushroom Skewers Recipe

Ingredients:
5 skinless, boneless chicken breasts, cut into 1″ pieces
1 pound wild mushrooms, cut into 1-1/2″ pieces (shitake, Portobello or crimini)
3 tablespoons extra-virgin olive oil
3 tablespoons aged balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons freshly chopped sage leaves
2 teaspoons kosher salt
1/2 teaspoon freshly cracked black pepper
24 5–6″ wooden or bamboo skewers soaked in water for at least 30 minutes

Instructions:

Preheat grill to high.

Place all ingredients in large bowl and marinate for at least 10 minutes. You can marinate up to two hours before grilling.

Place three pieces of chicken and two pieces of mushroom on each skewer, alternating between each.

Place skewers on hot grill for about three minutes on each side, turning once.


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Chicken Goulash with Paprika Recipe

Ingredients:
1 whole chicken (about 3 1/2 pounds), cut into 8 pieces
1 tablespoon butter, softened
1 garlic clove, crushed
2 large onions, thinly sliced
1 tablespoon sweet Hungarian paprika
1/2 teaspoon salt
1/4 cup chicken broth
2 tablespoon sour cream

Instructions:

Preheat oven to 450°F.

Pat chicken dry with paper towels. Mix butter with garlic. Use fingertips to spread mixture the breasts and thighs.

In a small roasting pan, stir onions with paprika, salt, and 1/4 cup of water.

Arrange chicken pieces in the pan. Cook chicken for about 10 minutes on 450°F, then lower the heat to 375°F and continue to cook an additional 30 minutes. Chicken is done when the internal temperature of the chicken reaches 175°F (use a meat thermometer), and the juices run clear when the thickest part of thigh is pierced with a knife.

Note that breasts cook faster than thighs, check those first, and let the thighs cook a few minutes longer.

Remove chicken pieces to a platter and let sit for 10 minutes.

Skim and discard fat from onion mixture in the pan. Add chicken broth to the onions. Placing the roasting pan on a stove top burner, bring to boiling over medium heat, stirring to loosen the browned bits. Stir in sour cream. Serve chicken with onions spooned over it.

Carb Count: 8 carbs per serving. Serves 4.


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Pepperoni-Stuffed Chicken Italiano Recipe

Ingredients:
6 boneless chicken breasts
1 package pepperoni slices
8 oz. grated Mozzarella
20 wooden toothpicks

Sauce:

1 can diced tomatoes
3/4 cup mushrooms
1/4 cup white wine
1/4 cup olive oil
1 tablespoon freshly minced garlic
Italian seasoning to taste
Salt to taste

Instructions:

Place the oil, wine and mushrooms in a skillet and sauteed until mushrooms lose their firmness. Add the garlic, tomatoes, Italian seasoning and salt.
Allow this to simmer.

Place the chicken breast skinned-side down, and beat with a tenderizing mallet to flatten as in scallopini. layer pepperoni slices on the chicken until covered, add a layer of grated mozzarella on top. Loosely roll the breast up like a jellyroll, and place a few of the wooden toothpicks in to help the roll hold its shape. Repeat until all breasts are so prepared.

Place into chicken into your baking dish. Cover the chicken in the sauce, then bake at 350º F for 45 minutes to an hour.


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Grilled Chicken with Rosemary Recipe

Ingredients:
2 broiler chickens, split, about 5 to 6 pounds total
1/4 cup vegetable oil
1/2 cup melted butter
1/3 cup lemon juice
2 teaspoons dried rosemary, crushed
1 small clove garlic
1 teaspoon salt
Freshly ground black pepper, to taste

Instructions:

Prepare the grill; place an oiled rack 4 to 6 inches above medium coals.

Combine the oil, butter, lemon juice, rosemary, garlic, and salt. Brush the chicken inside and out with 1/4 cup of the seasoned butter.

Place the chickens on the grill, bone side down. Baste chicken halves frequently with the remaining butter mixture and turn 10 minutes. Grill for 30 to 40 minutes in all, or until chicken is tender and juices run clear with pierced with a fork.

Sprinkle well with pepper and serve.

Serves 4.


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Chicken Breasts Stuffed with Spinach & Goat Cheese Recipe

Ingredients:
4 teaspoons extra-virgin olive oil
2 garlic cloves, minced
1/2 pound spinach, tough stems removed
4 (6-ounce) boneless, skinless chicken breasts
4 ounce goat cheese
Salt and freshly ground black pepper

Instructions:

Heat oven to 400°F.

Heat 2 teaspoons of the oil in a large skillet over medium heat.

Add garlic and cook, stirring until fragrant, about 30 seconds. Stir in spinach and cook, stirring until spinach is wilted and liquid evaporates, about 2 minutes.

Season the spinach well with salt and pepper and transfer to a plate.

Cut a pocket in the chicken breasts. Open each pocket, sprinkle with salt and pepper, then fill evenly with goat cheese and spinach. Seal each with two toothpicks and season outside with salt and pepper.

Heat the remaining oil in the skillet over medium-high heat.

Add chicken and cook, turning once, until well browned on both sides, about 3 minutes per side.

Transfer the skillet to the oven and bake until juices run clear, about 8 minutes. Serve hot.

Serves 4


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Duck aux Champignons Recipe

Ingredients:
2 wild ducks cut at joints
2 tablespoons butter
1 large onion, chopped fine
2 cloves garlic
1 herb bouquet chopped
1/2 can mushrooms
1/4 cup claret

Instructions:

Clean and season the ducks.

Heat butter in a saucepan; add the ducks, onion, garlic and herb bouquet.

Cover and brown a few minutes; add 1 cup of water and stew until tender.

Then add mushrooms and claret and let simmer until done.


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English Chicken Salad Recipe

Ingredients:
1 cup cold chicken
1 cup chopped celery
1 cup chopped cooked chestnuts
2 green peppers, cut fine
Salt
Pepper
Lettuce
Mayonnaise

Instructions:

Mix the chicken cut fine with celery, chestnuts and green peppers. Season with salt and pepper.

Put on crisp lettuce leaves in the salad bowl; cover with a mayonnaise dressing. Serve cold.


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Marinated Ginger Chicken Recipe

Ingredients:
1 2 1/2-3 lb Frying Chicken
1 teaspoon Grated Ginger Root OR 1/2 cup Lemon juice and 1 tb Ground ginger
1/2 cup Vegetable oil
1 tsp Onion Salt
1/4 c Imported Soy Sauce
1/4 ts Garlic Powder

Instructions:

Cut chicken in to serving parts. Place chicken in shallow baking dish.

In small bowl, combine remaining ingredients; pour over chicken. Cover, refrigerate 4 hours or overnight, turning occasionally.

Grill or broil as desired, basting frequently with marinade. Refrigerate leftovers.


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